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Rye Bread

European · Side · Medium

Rye Bread

Total
5 hr 10 min
Prep
4 hr 30 min
Serves
12
Calories
150
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A sturdy rye-and-wheat loaf with a browned crust, a close but tender crumb and caraway seeds threaded through each slice.

Blending wheat flour into rye bread gives the loaf enough structure to rise while keeping rye's earthy flavor. The dough stays slightly tacky and less springy than an all-wheat dough, so resist adding flour until it feels completely dry.

A loaf pan supports the shape through the second rise. Let the bread cool fully before slicing; the moist rye crumb needs that time to set rather than sticking to the knife.

SavoryHeartyBakingMake AheadVegetarianDairy-freeNut-freeEgg-free

Method

  1. Mix rye flour, bread flour, instant yeast, salt and caraway seeds in a bowl. Stir the honey into the lukewarm water and add it to the flour, mixing to a soft, tacky dough.

  2. Knead for on an unfloured surface until evenly mixed and somewhat elastic. Use half the vegetable oil to grease the bowl, put the dough inside and cover. Rise for until visibly expanded and nearly doubled.

  3. Oil an 8 1/2-by-4 1/2-inch loaf pan. Gently flatten the dough, roll into a snug log and place seam-side down in the pan. Cover and rise for until puffy and approaching the rim.

  4. Heat the oven to 425°F (220°C). Uncover the loaf, slash the top and bake for . Reduce the oven to 375°F (190°C) and bake for until deeply browned and the center reaches about 200°F.

  5. Turn out onto a rack and cool for before cutting into 12 slices.

Forkue tips

  • If your kitchen is cool, the rises may take longer; follow the change in volume rather than forcing the dough into the oven.

Storing and reheating

Wrap the fully cooled loaf and keep at room temperature for 3 days. Freeze individual slices for 2 months and toast straight from frozen.

Kitchen gear

Loaf panTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

150Calories
4gProtein
31gCarbs
1gFat

Rye Bread: FAQ

Can I use only rye flour?

Not with these proportions and method. Rye does not build the same elastic structure as wheat, so an all-rye loaf needs a different formula.

Why is the inside gummy?

The loaf may have been sliced warm or taken out before its center finished baking. Check the internal temperature and let the crumb cool completely.

How do I store and reheat Rye Bread?

Wrap the fully cooled loaf and keep at room temperature for 3 days. Freeze individual slices for 2 months and toast straight from frozen.

How long does Rye Bread take?

About 5 hr 10 min in total: 4 hr 30 min prep and 40 min cooking.

What do I need to make Rye Bread?

The key ingredients are rye flour, bread flour, instant yeast, honey and caraway seeds, plus pantry basics.

Any tips for Rye Bread?

If your kitchen is cool, the rises may take longer; follow the change in volume rather than forcing the dough into the oven.

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